Thursday, July 23, 2015

How to Prepare Red Skin Potatoes

Red skinned potatoes are small, round and white inside. The red skin is thin, making them somewhat delicate to cook. Red skinned potatoes can be cooked as a side dish, accompanying a leg of lamb or a pot roast. They can also be precooked and used in casserole dishes and salads. These wonderful potatoes are versatile and can add a little bit of balance to any meal. Read on for a discussion of how to cook red skin potatoes in several different ways.

Ingredients

  • 1 lb/450g red skin potatoes
  • 2 tablespoons (30 ml) olive oil or butter
  • Salt (to taste)
  • Pepper (to taste)
  • Herbs or spices (paprika, thyme, rosemary, etc.)
  • Garlic (optional)
  • Onions (optional

Steps

Sautéing

  1. Wash 1 pound/450g of potatoes in warm water thoroughly. If desired, peel potatoes, although peeling is not necessary.

    Prepare Red Skin Potatoes Step 1 Version 2.jpg
  2. Heat 2 tablespoons (30 mL) of olive oil or butter in a skillet over medium-low/medium heat.

    Prepare Red Skin Potatoes Step 2 Version 2.jpg
  3. Cut the potatoes into half moon shaped quarters. The smaller the cut on the potato, the faster they will cook.

    Prepare Red Skin Potatoes Step 23 Version 2.jpg
  4. Place the diced potatoes into the heated skillet.

    Prepare Red Skin Potatoes Step 4 Version 2.jpg
  5. Spice up red skinned potatoes by adding herbs and other ingredients. Here are some suggestions for things to add to sautéed potatoes:

    Prepare Red Skin Potatoes Step 5 Version 2.jpg
    • Onions work really well with sautéed potatoes. White or yellow onions work best, although red onions can be used. Onions add a little bit of sweetness to the potatoes.
    • Garlic also works well, alone or in tandem with other spices. If adding chopped or minced garlic, incorporate toward the very end of cooking or the garlic will burn before the potatoes are cooked.
    • Herbs such as parsley, thyme, or rosemary. Thyme and rosemary together make a classic combination, while fresh parsley lightens up the heavier taste of the potatoes.
    • Spices such as paprika, dry mustard, or cumin. Paprika will add a little bit of heat and color; mustard adds a bit of tanginess; and cumin adds a bit of exoticism to what can be a very pedestrian dish.
  6. Sprinkle salt and pepper on the potatoes. For one pound of potatoes, a couple teaspoons (8-16 g) of salt should be fine, especially if you're seasoning them with herbs and spices.

    Prepare Red Skin Potatoes Step 6 Version 2.jpg
  7. Stir the potatoes every few minutes. Try to develop color on all sides of the potatoes.

    Prepare Red Skin Potatoes Step 7 Version 2.jpg
  8. Allow to cook for about 20 to 25 minutes, or until tender. Potatoes should be soft on the inside but still have "bite" and crispiness on the outside.

    Prepare Red Skin Potatoes Step 8 Version 2.jpg

Oven Roasting

  1. Preheat the oven to 425° F/220° C.

    Prepare Red Skin Potatoes Step 9 Version 2.jpg
  2. Wash 1 pound/450g of potatoes with warm water. If desired, peel potatoes, although peeling is not necessary. Many prefer the color and texture of the skin in the final dish.

    Prepare Red Skin Potatoes Step 10 Version 2.jpg
  3. Cut the potatoes into half moon shaped quarters and place them on a baking dish. The smaller the cut, the quicker the potatoes will cook.

    Prepare Red Skin Potatoes Step 11 Version 2.jpg
    • Use a glass baking dish if possible. A glass baking dish will allow the potatoes to cook more evenly, as glass is an excellent conductor of heat.
  4. Coat the potatoes with 2 tablespoons (30 mL) of olive oil.

    Prepare Red Skin Potatoes Step 12 Version 2.jpg
  5. Into the baking dish, add any desired spices and herbs. Perhaps try:

    Prepare Red Skin Potatoes Step 13 Version 2.jpg
    • 3-4 cloves of garlic, whole or chopped.
    • 1 teaspoon (1 g) dried rosemary
    • 1 teaspoon (1 g) dried thyme
    • 1 teaspoon (1 g) dried oregano
    • 1 teaspoon (1 g) crushed red pepper flakes
  6. Sprinkle potatoes with salt and pepper to taste. One tablespoon or two of salt (8-16 g) should be sufficient.

    Prepare Red Skin Potatoes Step 14 Version 2.jpg
  7. Bake for 45 to 60 minutes or until tender. Stir about every 10 minutes. Thicker-cut potatoes will take about an hour to cook, while smaller-cut potatoes closer to 50 minutes.

    Prepare Red Skin Potatoes Step 15 Version 2.jpg

Baking

  1. Wash the potatoes with warm water.

    Prepare Red Skin Potatoes Step 16 Version 2.jpg
  2. Preheat oven to 450° F/230° C.

    Prepare Red Skin Potatoes Step 17 Version 2.jpg
  3. Coat potatoes with olive oil (optional), salt, and pepper.

    Prepare Red Skin Potatoes Step 18 Version 2.jpg
  4. Wrap each potato in aluminum foil (optional). Some people think that the aluminum foil helps the potato cook faster. Aluminum foil will make the outer skin less crispy.

    Prepare Red Skin Potatoes Step 19 Version 2.jpg
  5. Bake for 60 minutes or until tender. After an hour, take one potato out of the oven and cut in half. Let cool and sample for doneness. Bigger potatoes and/or potatoes that aren't fully cooked may need an additional 10 minutes to cook.

    Prepare Red Skin Potatoes Step 20 Version 2.jpg
  6. Remove from foil to serve.

    Prepare Red Skin Potatoes Step 21 Version 2.jpg

Boiling

  1. Wash the potatoes with warm water. If desired, peel potatoes, although peeling is not necessary. If making mash potatoes, peeling is recommended.

    Prepare Red Skin Potatoes Step 22 Version 2.jpg
  2. Cut the potatoes into half moon shaped quarters.

    Prepare Red Skin Potatoes Step 23 Version 2.jpg
  3. Fill a saucepan with water, leaving more than enough room for the potatoes. One pound of potatoes should have at least two quarts of water to boil.

    Prepare Red Skin Potatoes Step 24 Version 2.jpg
  4. Bring the water to a rolling boil over high heat.

    Prepare Red Skin Potatoes Step 25 Version 2.jpg
  5. Place the diced potatoes in the boiling water and reduce heat to low. Try to get the water so that it's simmering, not boiling out of control.

    Prepare Red Skin Potatoes Step 26 Version 2.jpg
  6. Cook potatoes for about 10 to 15 minutes, or until tender.

    Prepare Red Skin Potatoes Step 27 Version 2.jpg
  7. Drain the water from the potatoes.

    Prepare Red Skin Potatoes Step 28 Version 2.jpg
  8. Return the potatoes to the drained pan to add butter or olive oil, salt, pepper and additional desired seasonings.

    Prepare Red Skin Potatoes Step 29 Version 2.jpg
    • To make mashed potatoes, add to boiled potatoes:
      • 1/4 cup (55 g) of butter
      • 1/4 cup (60 ml) of milk
      • 2 heaping tablespoons (30 g) of sour cream
      • Salt and pepper to taste
    • Stir in ingredients and mash together until smooth and creamy.

Microwaving

  1. Wash the potatoes with warm water.

    Prepare Red Skin Potatoes Step 10 Version 2.jpg
  2. Cut the potatoes into half moon shaped quarters.

    Prepare Red Skin Potatoes Step 31 Version 2.jpg
  3. Place the diced potatoes into a microwave safe dish.

    Prepare Red Skin Potatoes Step 11 Version 2.jpg
  4. Add 1/2 cup/200ml water for every pound of potatoes.

    Prepare Red Skin Potatoes Step 33 Version 2.jpg
  5. Cook in the microwave on high for 6 to 8 minutes.

    Prepare Red Skin Potatoes Step 34 Version 2.jpg
  6. Remove carefully. Add salt, pepper, and any desired seasonings.

    Prepare Red Skin Potatoes Step 35 Version 2.jpg
  7. Finished.

    Prepare Red Skin Potatoes Intro Version 2.jpg

Broiled Red Potatoes

  1. Prepare and microwave potatoes as for the Microwaving method.
    1401996 37.jpg
  2. Drain the potatoes. Move them to a olive-oiled broiler-safe pan.
    1401996 38.jpg
  3. Drizzle the potatoes with olive oil. Sprinkle with herbs and spices as desired.
    1401996 39.jpg
  4. Place under hot broiler with door partly open. Watch the cooking potatoes carefully. When the potatoes begin to sizzle, remove them from the broiler, turn them over in the pan.
    1401996 40.jpg
  5. Add additional oil and seasonings as desired. Replace potatoes under the broiler.
    1401996 41.jpg
  6. Watch carefully and remove when done to your taste.
    1401996 42.jpg

Alternative Broiled Red Potatoes

  1. Wash the potatoes with warm water. Do not peel (it's part of their appeal).
    1401996 43.jpg
  2. Cut the potatoes into coin sized half dollar shapes.
    1401996 44.jpg
  3. Grab a baking sheet, line it with aluminum foil and spread the potatoes on the sheet one by one.
    1401996 45.jpg
  4. Coat potatoes with olive oil. Season with salt, and pepper, garlic, and other Italian herbs (all to taste).
    1401996 46.jpg
  5. Put the baking sheet directly under [top rack] the already heated broiler [set to high] or the lower setting if you don't have time to watch them.
    1401996 47.jpg
  6. In about ten to fifteen minutes, remove with an oven-mitt and let cool a minute before enjoying the amazing baked and crunchy results.
    1401996 48.jpg

Boiled and Broiled Red Potatoes

  1. Boil the potatoes in water and chicken stock. Boil for 10 minutes.
    1401996 49.jpg
  2. Remove the potatoes. Quarter them.
    1401996 50.jpg
  3. Coat lightly with oil. Add garlic minced onion, dill, salt, pepper and parsley flakes. Add all to taste.
    1401996 51.jpg
  4. Broil for 10 minutes until crisp and brown.
    1401996 52.jpg
  5. Serve immediately.
    1401996 53.jpg

Video

Tips

  • When pan searing potatoes you can check the temperature in the skillet by flicking a splash of water into the skillet. If it sizzles, the skillet is ready. If not, let it heat for a few more minutes and test the temperature until the waters sizzles. Use caution when doing this, the oil can splash and burn you.
  • Butter can be used instead of olive oil to roast and pan fry red skinned potatoes. Butter cooks faster than olive oil. If you are substituting butter for oil, cut all cooking times down by a few minutes.
  • Red skinned potatoes will cook faster than brown skinned potatoes due to their smaller size and lower starch content.
  • A skillet has a flat bottom with sides generally no more than a few inches high that flair out, whereas a saucepan is a much deeper pan that often comes with a lid.

Warnings

  • Potatoes become very starchy when overcooked. Cook only until a fork or toothpick easily goes through the potato.

Things You'll Need

  • Baking dish, when roasting
  • 1 quart/ saucepan, when boiling
  • 1 inch/2.5cm skillet, when pan searing
  • Microwave safe bowl, when microwaving
  • Oven
  • Stove
  • Microwave
  • Olive oil
  • Aluminum foil
  • Salt and pepper

Sources and Citations



from How to of the Day http://ift.tt/1GIw6BW

No comments:

Post a Comment